Chocolate Gooey Butter Tarts

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Last week I showcased traditionally flavored gooey butter tarts. This week I give you my chocolate twist on the recipe. I admit that I am almost a purist when it comes to gooey butter cake. I make an exception for chocolate. How can chocolate ever be bad?

Generally I want my gooey butter tarts or cake to taste like what my mom made when I was a kid: sweet, very sweet, with the flavors of cream cheese and butter only. No other flavors to complicate things, not even vanilla. Once, Rich, the vanilla king, asked me to put vanilla in it. He loved it. It was just wrong to me.

Chocolate gooey butter isn’t the same as traditional gooey butter. It has its own rich, over-the-top sweet, slightly dark with chocolate goodness that makes it something worth trying.

Make them both and then tell me which you prefer – traditional or chocolate.

Download or print recipe here.

Chocolate Gooey Butter Tarts
From The Cook’s Life
Makes 24 tarts

Crust:
1¼ cups plus 2 tablespoons all-purpose flour
6 tablespoons (1/4 cup plus 2 tablespoons) cocoa powder
1 cup sugar
2½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick) butter, melted
1 egg

Filling:
1 8-oz. block cream cheese, room temperature
2 eggs
2½ cups plus 2 tablespoons powdered sugar
6 tablespoons (1/4 cup plus 2 tablespoons) cocoa

Preheat oven to 350 degrees. Lightly grease 24 muffin cups – do not use cupcake papers.

In a large bowl, mix together flour, cocoa, sugar, baking powder and salt. Mix in melted butter and egg. Press slightly less than 2 tablespoons of crust mixture into each muffin cup and set aside.

In same bowl, beat cream cheese until fluffy. Beat in eggs until well blended. In a separate bowl, whisk powdered sugar and cocoa together to break up any lumps. Add cocoa mixture to cream cheese mixture and mix well. Divide filling evenly among muffin cups, using a little more than 2 tablespoons per cup.

Bake 13-15 minutes, or until filling is mostly set and slightly puffed. The tops of the tarts will flatten as they cool. Let tarts cool in pans on a wire rack for about 15 minutes so they can firm up. Run a knife around the edge of each tart before removing it to the rack to cool completely.

Store in an airtight container for a few days, in a single layer or with parchment or waxed paper between layers, as they tend to stick to each other. Freeze for longer storage. Thaw at room temperature for a couple of hours.

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